Refrigerator Rolls – Cindy Leishman
2 c. hot water
½ c. sugar
½ c. wesson oil
2 beaten eggs
2 pkg. yeast
2 tsp. salt
5 ½-6 cups flour
In a big bowl mix with fork, eggs first. Mix until the dough is still sticky but pulls away from the sides of the bowl. Cover with a towel and put in the refrigerator for 2-12 hours. Butter pans. Roll out dough 1” thick. Cut out with circle cutter, dip both sides in butter, fold in half and punch finger in the middle. Place rolls side by side and let rise for 1 hour. Bake 400-425 degrees for 10-15 minutes.